The lentils dhal is a typical dish of Indian cuisine, with lots of spices that make it fragrant and intense. The lentils dhal allows us to taste these legumes, fundamental in our diet, at any time of year.

After a long chat with my friend Binjal from Mumbai, I modified some notes of my Moleskine, replaced the lentils peeled (unfortunately they completely dissolve in cooking) with those Tuscan by Le ctte and at the end… Wow!!! Try the dhal with lentils with basmati rice and Indian bread naan (soon the recipe).

INGREDIENTS (4 people):
1 tablespoon olive oil
200 g cooked lentils
800 g pumpkin
3 cloves of garlic
2-3 cm fresh grated ginger
1 tsp of cumin powder
2 tablespoons turmeric powder
3 tablespoons tomato pulp
Salt and pepper to taste
Fresh coriander to taste
Rice and naan to serve
Fill a kettle with water.
Wash and peel the pumpkin. Cut it into small pieces. In a pan put the olive oil and fry the cloves of garlic peeled and crushed and ginger, peeled and grated. Add the pumpkin and the tomato pulp. Let it taste. Pour some boiling water to make it easier to cook the pumpkin. As soon as the pumpkin is tender, add the cooked lentils and spices, season with salt and pepper and leave to gain flavor for a few minutes.
Chop some fresh coriander and transfer on top of your dhal. Serve with rice and Indian naan bread.